For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetable. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Like this:

One of my dearest friends Rachel used to come over with her little ones for play dates once a week and they would play and we would chit chat, drink coffee and eat lunch together. Yep, we made a day out of it. It was awesome. Then our babies got bigger and started pre-school L But, this is one of the lunches we had—Rachel brought it, and I’ve been addicted to this salad ever since. I’ve been making the dressing with honey or agave nectar instead of sugar and it is still delish. And I add goat cheese when I am deserving a treat. It is great with or without it. (But, really, it’s better with it…yummmm…cheese…) It is my go to salad.